Chunky Cookie Mug Cake
7.6g
Net Carbs
20.3g
Protein
31.8g
Fat
13.2g
Fiber
448
Calories
Ingredients:
- 1 tablespoon coconut flour, finely ground, organic King Arthur Flour
- 1/4 teaspoon baking powder, double acting, no added aluminum Bob's Red Mill
- 1 pinch table salt USDA
- 1 lrg raw egg USDA
- 1 1/2 tablespoons allulose, liquid sweetener
- 2 tablespoons creamy peanut butter, natural Smucker's
- 1/2 teaspoon vanilla extract USDA
- 10 drops liquid stevia sweetener FNDDS
- 30 eas semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
- 1/2 cookie Atkins Chocolate Chip Protein Cookies
Directions:
- In an 8-ounce or larger microwave safe mug, use a fork to combine coconut flour, baking powder, and salt. Add egg, peanut butter, sweeteners, and vanilla, mixing until very well combined and coconut flour is completely mixed in, scraping along the sides and bottom to ensure even mixing. Roughly chop Chocolate Chip Protein Cookie and fold half of the cookie and half of the chocolate chips into the batter. Sprinkle remaining chocolate chips and cookie over the top.
- Microwave for 1 ½ minutes on full powder, or until fully cooked around the edges and springs back when you tap the top. One mug cake is one serving.
